Dairy Free Coconut Custard (Vegan)
GLUTEN FREE II DAIRY FREE II VEGAN II NIGHTSHADE FREE II EGG FREE II SOY FREE
This Coconut Custard is creamy, silky and completely dairy free, making it the perfect comfort-style dessert or topping for breakfast bowls, fruit or warm bakes. Made with simple ingredients and naturally thickened, this is a dairy free custard recipe that feels indulgent while still being light and nourishing.
I love serving this coconut custard warm poured over baked fruit, or chilled layered with bananas and granola for a quick, nourishing dessert. It’s also a brilliant base for healthier trifles or breakfast jars.
Unlike store-bought custards, this version is made without gums, emulsifiers, or artificial thickeners; just real ingredients that create a beautifully smooth and velvety texture.
Ingredient lists and recipes may change on the brands I recommend. Always check product labels to ensure they are suitable for your diet. If uncertain, contact the manufacturer directly.
Ingredient notes for Dairy Free Custard
Vanilla
I always use Nielsen-Massey vanilla extract as it’s of really superior quality, I prefer this over the cheap essences. A little goes a long way and the custard will taste so much nicer.
Coconut milk
The base of this coconut custard, giving a rich, creamy texture. Use full-fat tinned coconut milk without gums or stabilisers for the best results. The coconut milk I used is one without any artificial gums; most coconut milks available in supermarkets now contain these questionable ingredients.
If you use coconut milk with these emulsifying and thickening ingredients, your custard will not thicken. It will curdle or just be really thin. The only way you will get a really thick custard is by using tinned milk like this brand with just 1 ingredients: coconuts OR by using a brand of milk like rude health. Rude health do not use these awful gums and emulsifiers. Plenish milks are also free of rubbish ingredients, take a look here.
Sweetener
Adds gentle sweetness to this dairy free custard recipe. I always use either organic or local raw honey in my cooking; however, this is not vegan, so please use either agave, maple, coconut sugar or any sweetener you prefer.
Cornflour
The key thickener in this coconut custard, helping it set into a smooth, silky consistency. Use arrowroot instead if you can’t get hold of cornflour, also known as cornstarch.
Ingredients
Why you’ll love this Coconut Custard recipe
This coconut custard is creamy, silky and completely dairy free
Naturally gluten free and easy to adapt for vegan diets
A simple dairy free custard recipe made with real ingredients
Free from gums, emulsifiers and artificial additives
Can be served warm or chilled, depending on preference
Perfect over fruit, desserts or breakfast bowls
This coconut custard is quick to make in under 10 minutes
Great for meal prep and fridge storage
FAQs
Is this coconut custard dairy free?
Yes, this is a completely dairy free custard recipe made with coconut milk.
Can I make coconut custard vegan?
Yes! Use maple syrup or agave instead of honey.
Why is my custard not thickening?
This usually happens if the coconut milk contains gums or stabilisers. Use pure tinned coconut milk for the best coconut custard texture.
Can I serve coconut custard cold?
Yes, this coconut custard thickens further when chilled and works beautifully in dessert jars.
Can I use arrowroot instead of cornflour?
Yes; arrowroot works perfectly in this dairy free custard recipe as a gluten free alternative.
My top tips for making this Coconut Custard
Use full-fat coconut milk for the creamiest Coconut Custard.
Whisk constantly when adding the thickener to avoid lumps.
Don’t skip cooking out the cornflour or it may taste chalky.
Adjust sweetness at the end depending on your taste.
For extra smooth texture, strain before serving.
How to store and reheat Coconut Custard
Store your Coconut Custard in an airtight container in the fridge for up to 3 days. As it cools, it will naturally thicken, so give it a good stir before serving to bring back its smooth, silky texture. To prevent a skin forming on top, you can press a piece of baking paper or cling film directly onto the surface before chilling.
To reheat this vegan custard, I gently heat it in a saucepan, stirring continuously until warmed through and smooth again. If it has become too thick, simply whisk in a small splash of plant milk or coconut milk to loosen it to your desired consistency. Avoid high heat, as this can cause the custard to split or become grainy.
Makes 2 portions - 5 minutes cooking time
Step by Step
Recipe
1 tin coconut milk ( see notes)
10 g cornflour or arrowroot
pinch turmeric
20 g sweetener ( see notes)
1/4 tsp vanilla extract ( not essence)
Method
Heat the coconut milk with sweetener till nearly at a boiling point.
Whilst the milk is heating up mix the cornflour, turmeric, vanilla with a splash of milk ( from a carton see pic above).
When the milk is hot and just boiling whisk in the cornflour mixture, keep whisking till thickened.
Turn the heat down to low. You may need to add a splash more milk incase its too thick. ‘cook out’ for a minute or two otherwise your custard will taste chalky because the cornflour hasn’t had time to cook out.
Serve immediately.
Variations
This custard is also great served cold, you could layer it in a glass or jar with bananas and granola for a fab cold dessert or breakfast, I have a great granola recipe you could use here.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
